Chickpea is grown in tropical, subtropical and temperate regions. Kabuli type is grown in temperate regions while the desi type chickpea is grown in the semiarid tropics Muehlbauer and Singh, 1987; Malhotra et al., 1987. Chickpea is valued for its nutritive seeds with high protein content, 25.328.9 , after dehulling Hulse, 1991. Chickpea seeds are eaten fresh as green vegetables, parched, fried, roasted, and boiled; as snack food, sweet and condiments; seeds are ground and the flour can be used as soup, dhal, and to make bread; prepared with pepper, salt and lemon it is served as a side dish Saxena, 1990. Dhal is the split chickpea without its seedcoat, dried and cooked into a thick soup or ground into flour for snacks and sweetmeats Saxena, 1990; Hulse, 1991. Sprouted seeds are eaten as a vegetable or added to salads. Young plants and green pods are eaten like spinach. A small proportion of canned chickpea is also used in Turkey and Latin America, and to produce fermented food. Animal feed is another use of chickpea in many developing countries. An adhesive may also be prepared; although not waterresistant, it is suitable for plywood. Gram husks, and green or dried stems and leaves are used for stock feed; whole seeds may be milled directly for feed. Leaves are said to yield an indigolike dye. Acid exudates from the leaves can be applied medicinally or used as vinegar. In Chile, a cooked chickpeamilk 4:1 mixture was good for feeding infants, effectively controlling diarrhea. Chickpeas yield 21 starch suitable for textile sizing, giving a light finish to silk, wool, and cotton cloth Duke, 1981.

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